Description
A wholesome and flavorful salad featuring tender massaged kale, roasted butternut squash, crunchy nuts, dried cranberries, and a tangy Dijon vinaigrette. Perfect as a hearty side or light main course, this salad balances sweet, savory, and nutty flavors with a delightful variety of textures.
Ingredients
Salad Ingredients
- 1 Bunch Dino Kale (stems removed and chopped)
- 1 1/2 Cups Butternut Squash (peeled, cubed, and roasted)
- 1 Shallot (sliced)
- 1/2 Cup Dried Cranberries
- 1/2 Cup Pepitas
- 1/2 Cup Pistachios
- 2/3 Cup Parmesan Cheese (grated)
Dijon Vinaigrette
- 1/4 Cup Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1/2 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F to prepare for roasting the butternut squash.
- Chop Squash: Peel and cube the butternut squash into even pieces to ensure uniform roasting. Place them in a medium-sized bowl.
- Roast Squash: Toss the squash cubes with olive oil, spread them on a baking sheet in a single layer, and roast for 40 minutes, turning halfway through to brown evenly. Remove and let cool once done.
- Make Vinaigrette: While the squash roasts, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, sea salt, and black pepper in a small bowl until emulsified. Adjust salt to taste and set aside.
- Prepare Kale: Chop the kale and place it in a large bowl. Sprinkle with 1 teaspoon of salt and massage with your hands for about a minute until the kale softens and breaks down, making it more tender.
- Add Squash: Once the roasted squash has cooled, add it to the massaged kale in the large bowl.
- Add Remaining Ingredients: Add the sliced shallot, dried cranberries, pepitas, pistachios, and grated Parmesan cheese to the bowl with the kale and squash.
- Toss Salad: Pour the prepared Dijon vinaigrette over the salad and toss everything together thoroughly until all ingredients are evenly coated with the dressing.
- Serve and Store: Serve the salad fresh or store leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Massaging kale softens its tough fibers, making the salad more palatable and easier to digest.
- Roasting the butternut squash enhances its natural sweetness and adds depth to the salad’s flavors.
- Feel free to swap nuts or seeds based on preference or availability.
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- This salad can be served warm or at room temperature for best flavor.
